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Page One: Salads | Entrees
Page Two: Desserts | Drinks | Condiments


Red, white and blue fruit salad

1 pint of fresh blueberries
1 pound of fresh red seedless grapes
1 8 oz container of fat free sour cream
Equal to taste.

Wash fruit. Pat dry. Mix together. Fold in sour cream and add Equal to taste (I usually use 3 to 4 packets). Chill and serve.

Name: Nancy Adkins

Middle eastern cucumber salad

4 large cucumbers
1 cup non-fat plain yogurt
1 cup chopped green onions
1 teaspoon Dijon mustard
dash of salt

Combine yogurt, mustard, salt and dill. Slice cucumbers into thin chips. Put them in a mixing bowl and mix in onions and dressing. Makes 8 servings.

Name: Debbie Fellner

Tomato salsa

3 medium tomatoes, seeded and chopped (about 3 cups)
1/2 cup sliced green onions (with tops)
1/2 cup chopped green bell pepper
2 to 3 tablespoons lime juice
2 tablespoons chopped fresh cilantro
1 tablespoon finely chopped jalapeno chilies
1/2 teaspoon salt
3 cloves garlic, finely chopped

Mix all ingredients. Serve with tortilla chips or fresh raw vegetables. Makes about 3 1/2 cups.

Potato salad

2 1/2 pounds red potatoes
1/4 cup cider vinegar
1 cup Eating Well mayonnaise *
1/2 cup reduced fat sour cream
1 1/2 tablespoons Dijon mustard
Salt and freshly ground black pepper to taste
3/4 cup chopped red onion
3/4 cup chopped celery
1/3 cup chopped fresh parsley

Put potatoes in large pot and add cold water to cover. Bring to a simmer over medium heat and cook until just tender. Drain potatoes. When cool enough to handle, cut the potatoes into large dice. In a large bowl, gently toss them with 2 tablespoons of the vinegar. Let cool to room temperature.

In a bowl, whisk mayonnaise, sour cream, mustard and the remaining 2 tablespoons vinegar. Season with salt and pepper. Add the dressing to the potatoes. Add onions, celery and parsley and toss gently to combine. Makes 8 cups. Serves 8.

Sour cream shrimp salad

2 pints sour cream
1 brick Roquefort cheese, crumbled
1 head iceberg lettuce, washed and chilled
Fresh bay shrimp
garlic salt
saltine crackers

Mix sour cream with crumbled brick of Roquefort cheese. Place in a glass or plastic container in refrigerator and chill. Cut lettuce head into wedges and place each on chilled salad plates. Put a generous dollop of dressing on each wedge of lettuce. Then sprinkle each with tiny chilled bay shrimp. Garnish each wedge with a touch of garlic salt and paprika Serve with saltine crackers.

Name: Patrick Durgin

Page One: Salads | Entrees
Page Two: Desserts | Drinks | Condiments


4th of July meat casserole

2 pounds of any kind of chopped steak.
2 cans of Golden Mushroom Soup
8 ounces of Cooking wine (optional)
8 ounces of Water (unless using the wine)

Mix and put all ingredients in a baking dish. Cover. Heat at 325 degrees for 3 hours. Serve over noodles, potatoes, etc.

Name : Bob Reynolds
Email :

Chili con carne

1 pound ground beef
1 large onion, chopped (about 1 cup)
2 cloves garlic, crushed
1 tablespoon chili powder
1/2 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano leaves
1 teaspoon cocoa
1/2 teaspoon red pepper sauce
1 can (16 ounces) whole tomatoes, undrained
1 can (15 1/2 ounces) red kidney beans, undrained

Cook ground beef with onion and garlic in a 3-quart saucepan. Stir occasionally, until meat is brown. Drain. Stir in remaining ingredients except beans. Break up tomatoes. Heat to boiling. Then reduce heat and cover, simmering for 1 hour. Stir occasionally. Stir in beans. Heat to boiling then reduce heat. Simmer uncovered for about 20 minutes until desired thickness. Serves 4.

Sloppy joes

1 pound ground beef
1 medium onion, chopped (about 1/2 cup)
1/3 cup chopped celery
1/3 cup chopped green bell pepper
1/3 cup ketchup
1/4 cup water
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon red pepper sauce
6 hamburger buns, split and toasted

Cook and stir ground beef and onion in 10-inch skillet until beef is brown. Drain. Stir in remaining ingredients. Cover and cook over low heat 10 to 15 minutes or just until vegetables are tender. Fill buns with mixture. Makes 6 sandwiches.

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Mediterranean sandwiches

1 can (15 ounces) garbanzo beans
1/2 cup sesame seed
1 clove garlic, cut in half
3 tablespoons lemon juice
1/4 teaspoon salt
16 one-half inch diagonal slices French bread
2 tablespoons chopped fresh cilantro
1/2 cup chopped bell pepper
1/2 medium cucumber, thinly sliced
1 cup alfalfa sprouts

Drain beans, reserving 1/3 cup liquid. Place reserved bean liquid, the sesame seed and garlic in blender or food processor. Cover and blend on high speed, or process, until mixed. Add beans, lemon juice and salt. Cover and blend on high speed, or process, scraping sides, if necessary, until of uniform consistency.

Spread about 2 tablespoons bean mixture on each slice bread. Sprinkle cilantro and bell pepper on 8 of the bread slices. Top with cucumber slices and alfalfa sprouts. Top with remaining bread slices.

Serves 4 (2 sandwiches each)


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